This post is sponsored by Imperial Sugar. Chocolate Espresso Creme Brûlée is a rich take on the classic dessert. Creamy espresso-laced chocolate custard is topped with a layer of granulated sugar that is then melted into a layer of almost-burnt caramel. Serve this elegantly easy dessert at your next dinner party or family gathering.
Chocolate Espresso Creme Brûlée is one of those desserts that looks intimidating and super-complicated to make, but is in reality, rather easy and mostly hands-off. If you can make pudding from scratch, you can make Creme Brûlée.
And really, I think the hardest part is probably separating the eggs. Or maybe waiting for the cream to simmer.
I had never made Creme Brûlée before this recipe, but I’ve made plenty of puddings and custards and ice cream bases, so I knew it wouldn’t be all that difficult. I opted to make a chocolate version, since this is #Choctoberfest and all. And because Imperial Sugar was once again such a generous sponsor (seriously, I haven’t had to buy sugar in YEARS, thanks to them), I had plenty of sugar on hand for the topping.
Plus, I’ll use any excuse to get out the kitchen torch!
Scary Scramble Contest
Open now, Imperial Sugar is hosting their Annual Scary Scramble Contest. Each day, they’ll post a scrambled-up recipe title and clue to help you figure it out. If you’re one of the winners, you’ll get an awesome prize pack, including free sugar! And let me tell you, Imperial Sugar is awesome.
Part of the fun with Creme Brûlée is breaking through the sugar crust. Which is easy to make with a kitchen torch. But if you don’t have one, you can broil the brûlées after topping them with sugar.
Typically Creme Brûlée is served chilled, so just after your sugar crust is set, you can pop them in the fridge for a few minutes to chill the custard again. Or you can be like me, and just dig in immediately.
If you do chill your brûlées, don’t do so for any longer than an hour. Otherwise you run the risk of the sugar crust softening up. And all the fun of tap-tap-tapping and breaking through the crust is lost.
You can caramelize the brûlées before serving, but chill for no more than an hour to prevent the sugar crusts from softening. Recipe adapted from Martha Stewart As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
You can caramelize the brûlées before serving, but chill for no more than an hour to prevent the sugar crusts from softening.
Recipe adapted from Martha Stewart
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.